Carne con papas = beef stew with potatoes. This takes the Carne Picada recipe one step further by adding potatoes.
As always, add more water and seasoning to get the corresponding Caldo con Papas meat & potatoes soup. (Pic10)
This is what you need for 4 servings:
beef roast 1 lb.
1 qt.. tomato sauce
2 garlic cloves
spices of choice
Pic1: carne con papas, meat & potato stew served with little broth
Pic2: brown the onions Pic3: brown the meat Pic4: add tomatoes, stew
Pic5: add potatoes Pic6: stew potatoes Pic7: add more water or broth, make it a soup
Slice the roast thin, cut, chop the slices in small pieces.
Peel the onion and garlic, chop small.
Sauté chopped onion and garlic. For this, I like it slightly browned. (Pic2)
Add the meat, S&P. Season to taste.
Stir fry over high heat until the meat is deep brown. (Pic3)
Add the tomato sauce.
Simmer down until the tomato sauce begins to thicken. (Pic4)
Stir in the cubed potatoes. (Pic5)
Bring to a boil again, reduce to low heat and simmer to cook the potatoes.
15-20 minutes will leave the potatoes soft without breaking up. It takes more than 30 minutes to cook them into mush.
If you do that, the potatoes will thicken the sauce.
If necessary to prevent burning, add some liquid.
I used some orange juice for sweetness and milk to mellow the chipotle.